By McKenna Dirks, Community Reporter
Volunteers for The Community Table are a crucial part of preparing the meals it serves, putting in over 3,500 hours of work per year, according to Executive Director TJ Atkins.
Atkins recently celebrated her first year in that position.
The critical role of volunteers
Atkins said The Community Table typically has six volunteers per shift, and serves lunch four days a week, dinner twice a week plus one brunch.
She said pre-COVID, there were six to 12 volunteers per shift, but the pandemic has limited the number to six people total. This precaution allows the volunteers to be able to social distance, wear masks and be safe when preparing meals, she said.
“The previous director did a stellar job of creating such a rich culture of employees and volunteers who are focused on the mission and making sure the legacy of the organization continues,” Atkins said.
Atkins said The Community Table has seen an increase in food donations this year, making for busy shifts.
Originally, she said, different churches provided the various meals for the program. A church would volunteer to host a meal, which would be served entirely by volunteers, she said.
When the organization was relocated to 320 Putnam St. in 2012, the pool of volunteers expanded to include youth group programs, youth athletics and men and women’s groups, rather than being limited to individuals from different churches, Atkins said,
Pandemic, recent cold weather increase need for meals
She noted that more people have shown up for meals since the pandemic began and the recent cold spell also increased the demand. To ensure safety while the pandemic lasts, carryout meals served from the front door have replaced having people inside the dining room.
Atkins said her focus for this year is on how and when it will be possible to serve meals back in the building while maintaining safety. She said she also will continue to build partnerships with the community and businesses.
The Community Table provides meals three days a week for the nearby Positive Avenues facility, a daytime resource center for people living with mental illness or experiencing homelessness, Atkins said.
Other programs also offered
Although the pandemic has limited its serving to carryout meals, The Community Table has other programs to provide for the community.
Atkins said it offers a ‘birthday in a bag’ package, which includes things like birthday cake essentials and gifts for the person.
There is also a backpack program, which is mainly for people who are homeless, Atkins said. The backpack includes hygiene products, a reusable water bottle and a bag to put medications in, she said.
“If they use all of those items up or need to replace those items, they can always come back to us and we’ll set them up again,” Atkins said.
Transportation to The Community Table building isn’t an issue for guests – they are provided a bus pass to and from the building for easy access, Atkins said.
The typical crowd
Atkins said a wide variety of people from the community usually show up for meals. She said once a month, the organization hands out a survey to gather information about what the typical crowd is for a meal.
Atkins said the typical attendee is a white male in his mid-40s, but could be a veteran or a single female with a family. She also said there are times the organization has had college students and children show up wanting a meal, too.
Atkins said the type of crowd depends on what’s happening around the community. She said last summer, more younger people came in for a meal when the weather was nice.
Atkins moved to Eau Claire 25 years ago from Florida. She earned her bachelor’s degree in psychology through UW-River Falls and soon after earned a master’s degree in vocational rehabilitation counseling at UW-Stout.
She previously worked as a health benefits specialist for the Eau Claire City-County Health Department and held positions as a community relations representative for Anthem Blue Cross Blue Shield and as a member rights specialist at Inclusa, a managed care organization.